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Chorizo and Leek Quiche

Ingredients

1 pre-baked	9-inch pie dough crust shell
1/2 tablespoon	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
2 large	smoked chorizo sausage links, rough chopped into bite size pieces
3	leeks
5	garlic cloves, minced
1/2 teaspoon	black pepper, or to taste Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
2	eggs
2	egg yolks
1 cup	heavy cream
1 cup	whole milk
1/2 teaspoon	white pepper, or to taste Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
1 teaspoon	fresh thyme, chopped
2 tablespoons	fresh Italian parsley, chopped
3 ounces	Gruyére cheese, shredded
	salt to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More

Cooking Instructions

Preheat oven to 325 F.

In a large sauté pan, heat olive oil over medium heat. Add chorizo, and sauté 3-4 minutes. Note: Should be the ready to eat not raw sausage. If using raw chorizo, make sure to cook thoroughly. Add chopped leeks with garlic, salt, and black pepper, and sauté 2-3 minutes more. Remove from heat and put aside.

In a medium mixing bowl, add eggs, egg yolks, milk, heavy cream, white pepper, salt, thyme, and parsley in a bowl. Spread chorizo sausage, leeks, and cheese into your pre-baked pie shell and add the egg mixture.

Bake for 50 minutes or until the top is golden brown and egg mixture is mostly set. Let it cool for about 15 minute before serving.